Singapore-based partner Hvala came to Wazuka, Kyoto, and created this Kuro Matcha in Spring 2023. This unique product was crafted by taking spring leaves, shaded and handpicked to make tencha (the leaf used for matcha), and then using an anaerobic fermentation method to process the leaves like puerh tea instead of steaming them as you would to make tencha. They then ground the leaves into powder using a traditional matcha stone mill to create this innovative variation on traditional matcha.

Flavor profile: herbaceous and nutty, bitter with slight astringency (do not expect matcha-like sweet / umami flavors)

Instructions: Enjoy it with 1g (about half a tea spoon) per 300 ml of hot water (we used 80C/176F). Alternatively, make it thicker and blend with oatmilk or almond milk.